SESAME-GINGER STIR-FRY SAUCE

2 Tbsp. sesame seeds
¼ C. roasted garlic olive oil or peanut oil
2 Tbsp. toasted sesame oil
3 Tbsp. tamari or shoyu
¼-1/3 C. Japanese-type pickled ginger
2 Tbsp. pickled ginger juice, drained from the pickled ginger
2 Tbsp. boiling water

1. Place the sesame seeds in a shallow baking dish or other ovenproof container. Toast at 375 degrees until fragrant, about 2-3 minutes. Transfer to a plate and let cool.
2. In a food processor or blender, combine all the ingredients except the water and toasted sesame seeds.
3. With the motor running, add the boiling water and process until the sauce is thoroughly blended.
4. Transfer the sauce to a glass jar and add the sesame seeds.
5. Cover and refrigerate until needed, up to 3 months. Shake vigorously before using.

Note: If you don’t have enough pickled ginger juice, substitute brown rice vinegar or seasoned rice vinegar to taste.

Yield: ¾ cup